THERE will be no hungry mouths at next week’s NFUS annual dinner in Glasgow, with the best of Scottish produce in every course. The chefs at the city’s Radisson Blu will be rustling up a starter of tian of Macsween haggis and clapshot, haggis bon bon and whisky jus. Next up is roast fillet of Caledonian Crown Scotch beef and compression of shin, accompanied by smoked creamed Rooster potato, honey roast carrot with buttered spinach and peppercorn jus. For pud’ there is apple tart with a walnut sultana and oat crumble, Drummuir Farm ice cream and toffee sauce. And if you still have room you can tuck into a selection of Scottish cheeses, chutney and oatcakes. Key suppliers to the menu include Macsweens, Andrew Robertson, Benzies, Highland Meats, Pillar of Hercules organic farm shop, Drummuir Farm, Roy Stone Highland fine cheese and Aldi. Oh! And before you start you can have a swallois or two courtesy of Diageo, which once again is sponsoring the pre-dinner drinks reception. Alka Seltzer will be available at reception!
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